Pizza Oven

ABSTRACT

This disclosure relates to the field of cooking ovens for the preparation of foodstuffs in an enclosed environment including a visual flame along with a cooking plate upon which foodstuffs are placed and are transported through various cooking regions before being removed from the cooking oven for consumption.

RELATED APPLICATIONS

This application is a continuation of U.S. Serial number 16/581573 filedSep. 24, 2019. U.S. Serial number 16/581573 is a continuation of U.S.Serial No. 15/792,529 filed Oct. 24, 2017, incorporated herein byreference. U.S. Serial No. 15/792,529 is a continuation of U.S. SerialNo. 14/259,019 filed Apr. 22, 2014, now U.S. Pat. No. 9,795,147,incorporated herein by reference. U.S. Serial No. 14/259,019 claimspriority benefit of U.S. Provisional Serial No. 61/814,748 filed Apr.22, 2013, also incorporated herein by reference.

BACKGROUND OF THE DISCLOSURE Field of the Disclosure

This disclosure relates to the field of cooking ovens for thepreparation of foodstuffs in an enclosed environment including a visualflame along with a cooking plate upon which foodstuffs are placed andare transported through the various cooking environments before beingremoved from the cooking oven for consumption.

Summary of the Disclosure

Disclosed herein is an oven for cooking of foodstuffs, the ovencomprising: a cooking chamber in an upper inner portion of the oven, thecooking chamber bounded on the lower surface by a cooking plate having asurface defining a central void there through, a doorway at a frontportion of the oven providing food access to the cooking chamber; acentral heat source at the central void of the cooking plate visiblethrough the doorway; and at least one heat source below the cookingplate.

The cooking oven as recited herein comprising in one example a drivesystem in the inner lower portion of the oven for rotation of thecooking plate relative to the doorway.

The cooking oven as recited herein may be arranged wherein the drivesystem is variable speed.

The cooking oven as recited herein may be arranged wherein the cookingplate is coated with an aluminum oxide finish to enhance cooking andavoid slippage of the foodstuffs on the cooking plate.

The cooking oven as recited may be arranged wherein the cooking plate isarcuate in cross-section having a raised portion at the radial center.

The cooking oven as recited herein may be arranged wherein the cookingplate comprises a debris collecting channel in the radially outerportion thereof.

The cooking oven as recited herein may be arranged wherein the ovencomprises a debris ring removably attached to an inner surface of theoven and extending downward into the debris collecting channel.

The cooking oven as recited herein in one example comprising anapparatus providing a visible central radiant heating flame at thecentral void.

The cooking oven as recited herein in one example comprising: aperimeter multi-flame manifold at a circumferentially offset location inthe cooking chamber relative to the doorway; and circuitry coupled tovalves controlling fluid (gas) flow to the central radiant heating flameand valves controlling fluid (gas) flow to the perimeter multi-flamemanifold to maintain a thermal output offset between the central radiantheating flame and perimeter multi-flame manifold.

The cooking oven as recited herein may be arranged wherein the circuitryis coupled to a thermal detector in the cooking chamber to adjust thethermal output of the central radiant heating flame and perimetermulti-flame manifold as a function of the temperature within the cookingchamber.

The cooking oven as recited herein may be arranged wherein the at leastone heat source below the cooking plate is a radiant heat source.

The cooking oven as recited herein may be arranged wherein the radiantheat source is a gas flame heat source.

The cooking oven as recited herein may be arranged wherein the radiantheat source is a fiber mesh heat source.

The cooking oven as recited herein further comprising in one example: atleast one sensor detecting the localized temperature of the cookingplate; and a control apparatus varying the thermal output of the atleast one heat source below the cooking plate as a function of thesensed localized temperature.

The cooking oven as recited herein further comprising in one example: atleast one sensor detecting the localized temperature of the air adjacentthe cooking plate; and a control apparatus varying the thermal output ofthe at least one heat source below the cooking plate as a function ofthe sensed localized temperature.

The cooking oven as recited herein further comprising in one example: atleast one sensor detecting entry of an uncooked foodstuff; circuitryprogramed to account for the additional thermal load added to the systemby the uncooked foodstuff; and a control apparatus varying the thermaloutput of the at least one heat source below the cooking plate as afunction of the uncooked foodstuff.

The cooking oven as recited herein comprising in one example a centralheat deflector positioned radially between the central radiant heatingflame and a baking region of the cooking plate.

The cooking oven as recited herein may be arranged wherein the cookingplate further comprising a perimeter multi-flame manifold at acircumferentially offset broiling region in the cooking chamber.

The cooking oven as recited herein further comprising in one example abaking region comprising a heat shield above the cooking plate and belowthe uppermost internal surface of the cooking chamber.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front isometric view of one example of the disclosedapparatus in a nearly completed stage of construction/assembly.

FIG. 2 is a top view of the example shown in FIG. 1 .

FIG. 3 is a left side view of the example shown in FIG. 1

FIG. 4 is a front view of the example shown in FIG. 1 .

FIG. 5 is an isometric partially disassembled view of the example shownin FIG. 1 .

FIG. 6 is an isometric view of a partially disassembled view of theexample shown in FIG. 1 with additional components removed from the viewof FIG. 5 .

FIG. 7 is a front isometric view of the example shown in FIG. 1 with afront panel and inner panel removed to show working components therein.

FIG. 8 is a detail view of an alternate example of the region 8 shown inFIG. 7 .

FIG. 9 is an isometric view further disassembled from that shown in FIG.6 .

FIG. 10 is a front isometric view of the example of FIG. 9 with arotating cooking plate attached thereto.

FIG. 11 is an isometric view of the example shown in FIG. 10 with heatdeflecting and reflecting shields shown adjacent to and above thecooking plate.

FIG. 12 is a top isometric view of the example shown in FIG. 11 withside heat deflecting shields attached thereto.

FIG. 13 is a front isometric view of the example of FIG. 12 with adebris shield being attached thereto.

FIG. 14A is a detail enlarged view of the region 14 of FIG. 13 .

FIG. 14B is an alternate example of the assembly shown in FIG. 14A.

FIG. 15 is a side isometric view of an example similar to that shown inFIG. 13 showing a radially outer side of a side burner assembly.

FIG. 16 is an exploded isometric view of the side burner assembly shownin FIG. 15 .

FIG. 17 is a detail enlarged view of the region 17 of FIG. 15 .

FIG. 18 is a top isometric view of a ceiling assembly component of theexample shown in FIG. 1 .

FIG. 19 is a top isometric view of a ceiling cast component of FIG. 18 .

FIG. 20 is a top isometric view of another example of the rotatingcooking plate component of FIG. 1 .

FIG. 21 is a bottom isometric view of the example of FIG. 20 .

FIG. 22 is a side hidden line view of the example of FIG. 20 .

FIG. 23 is a detail enlarged view of the region 23 of FIG. 22 .

DESCRIPTION OF THE PREFERRED EMBODIMENTS

Disclosed herein is an oven 20 for the cooking therein of pizzas andother foodstuffs on a rotating plate 22. For ease in description, theterm pizza will be used to cover pizzas and other similarly cooked foodssuch as sandwiches, etc. For illustrative purposes, a top 24, rear side26, right side 30, left side 28, bottom 32 and front side 34 aredefined. The left/right sides are not in this example symmetricalthrough a vertical plane and may be made as a mirror image. So as togive a general appearance of a Naples style oven, the overall shape ofthe oven 20 including the top 24 may be given the general shape of aNaples style historical oven. In addition, the top 24 in this examplecomprises a dome cap 36 having in one example an upper vent 38 isprovided in the upper central portion thereof. To facilitate inclusionof this radially central upper vent 38 has specialized ducting andconfiguration in the interior portion of the oven 20 as will beunderstood later. In one form, stucco or other ornamental features maybe attached to the exterior surface 40 of the oven 20 to further enhancethe visual appeal and in one form to further give the impression of aNaples style oven. To facilitate such attachment, the outer surface ofthe oven housing may be covered with a wire mesh to ease in laterattachment of the decorative covering once the oven is installed andtested.

To allow access to the interior portion for repairs, maintenance, orcleaning, a front access panel 42 and/or side access panel(s) 44 may beutilized. In FIG. 7 for example, the front access panel has been removedto show the inner workings of the oven. In one form, the access panels42 and 44 may be a mesh, louvered, or otherwise non-solid material so asto allow and facilitate airflow into the apparatus. A sub-panel 42' maybe used to access a smaller portion of the front without removing theentire front panel 42. Any of the panels may include safety circuitryinterlock to shut off or disable any electrical, flame, or gas supplywhen the panel is opened. In addition, a safety interlock may beprovided to avoid rotation of the cooking plate when any panel isopened.

As several heating elements, including oxidizing heating elements(burners), may be utilized in the lower portion of the oven below thecooking plate 20, it will be generally desirous to have substantialamount of airflow through the lower portion of the oven 20 to reduceproblems of insufficient burn and avoid overheating.

As it may damage the cooking plate to unevenly heat the cooking plate,an interlock system may be provided to prohibit heat applied via theunder-plate heaters unless the cooking plate 22 is rotating. Thus, themain switch may have three positions: off-run-fire. In this way theapparatus may be turned off, may be run (rotated) without heat, and maybe rotated with heat applied.

An internal thermocouple may be provided to turn off all burners if asafety heat level is exceeded.

As shown in FIG. 1 , at least one example of the oven 20 comprises arotating cooking plate 22 adjacent a front shelf 44 which facilitatesinsertion and removal of foodstuffs to be cooked. A second front shelf44' may also be provided. In one form, the cooking plate 22 is a plateapparatus, such as aluminum, with the upper surface and the lowersurface coated to enhance thermal absorption, durability, and/or footpositioning. In later examples, the cooking plate is assembled fromsub-portions to account for thermal expansion, reduce manufacturingdifficulties and costs, and to allow for replacement of individualsub-portions if a sub-portion is damaged. In one form, as the cookingplate 22 generally rotates, such a shelf 44 is especially useful to helpset foods there on prior to insertion and post cooking on a non-rotatingsurface. To allow for foodstuffs be easily placed into the oven anentry/exit 46 may be provided. In one form the entry is defined by theshelf 44 as well as a removable panel 48 (FIG. 4 ). While the inner mostshape of this panel 48 is shown as being arcuate, other shapes may beutilized for artistic and/or functional desires. The panel 48 also helpsto keep heat within the apparatus.

As the overall apparatus may be very large—on the order of 6 feet widefrom left side to right side, 6 feet deep from front side to rear side,and 6 feet tall from bottom to top—the overall apparatus is very heavyand thus in one form lift struts 50 may be provided into which or belowwhich the forks of a fork truck, hand truck, or other lifting apparatusmay be inserted to lift and reposition the oven 20. These lift strutsmay be hidden from view by a cover panel 51 when installed for aestheticimprovement.

Looking to FIG. 5 , it can be appreciated that a thermal insulatingbarrier 64 may be provided to insulate the outer housing from thecooking chamber 66.

Looking to FIG. 6 , the thermal barrier 64 has been removed and inaddition, a ceiling assembly 58 is being removed from the lowercomponents. As the ceiling assembly 58 generally comprises a cast member69 which is substantially non-permeable to gases at a low pressuredifferential. The oven generates a great deal of exhaust gas, otherscents, smells and heat within the cooking chamber 66 and thus some sortof vent 38 will be desired. It has been shown that providing the ventductwork 60 near the front 34 of the oven 20 reduces heat and exhaustgases through the entry/exit 46. As shown in FIG. 6 , the ductwork 60redirects the exhaust from a central portion, adjacent an edge surface62 (see FIGS. 18 and 19 ) toward the central vent 38. This maintains theNaples oven style. Returning to FIG. 6 for the moment, a plurality ofheat reflective panels 52 are provided between the insulating layer 64and the cooking chamber 66 to provide rigid support for the ceilingassembly 58 as well as to protect the insulator 64.

A framework 54 is attached to the lift struts 50 and provides a rigidsupport for the panels 52 as well as for center struts 56 which will bedescribed in more detail but generally support a center flame apparatus,central heat deflector, and other components. A perimeter gas flame jetmanifold 68 is provided circumferentially offset from the doorway 46.

Looking to FIG. 7 , the apparatus is shown generally assembled save forthe front access panel 42 as well as an instrument/readout/control panelprovided between the access panel 42 and the entry or doorway 46. FIG. 7shows how the rotating plate 22 may be supported by a plurality ofsupport struts 70 attached at a lower region to a ring 72. In one form,the ring is supported by a plurality of spindles 74. In one form thespindles 74 comprise ball bearings and may be tapered to account for therotational differential of the ring 72. FIG. 8 shows a detail view ofanother example of the apparatus shown in FIG. 7 where in a drive motor76 is attached to a gearbox 78 having a rotating wheel 80 attachedthereto so as to rotate when the motor 76 is engaged. In one form, thisassembly is attached to the frame 54 by way of an axle 82 and an elasticmember such as a spring or equivalent to bias the outer edge 84 of thewheel 80 toward the outer edge 86 of the ring 72. In this way, as themotor 76 rotates the wheel 80, the ring 72, support struts 70, andcooking plate 22 rotate as well. This contact drive system is much lessimpacted by contaminates than other drive systems utilizing gears, beltsor other systems and is not significantly impacted by large heatvariances. The system should also be less prone to accidentally injuremaintenance personnel as it allows slippage of the drive ring to thewheel. In one form, controls may be provided on the control panel 88 forthe cook(s) to adjust the variable rotational speed of the cooking plate22 for example to cook thin or thick crust pizzas. In FIG. 7 , the axle82 is attached at the opposing end of the motor assembly relative to theexample of FIG. 8 .

Looking to FIG. 10 , it can be appreciated that the elements previouslydescribed are shown from another view such as that shown in FIGS. 6 and7 , with the outer housing including the panels 52 removed to moresufficiently show the internal components. As can be seen when lookingto FIG. 22 , the cooking plate 22 may be “domed” or arcuate from theouter portion 92 to an inner portion 93. In this way, as the cookingplate 22 heats up and expands due to thermal expansion, the supportstruts 70 will generally be forced radially outward and the centerdebris ring 94 will be positioned slightly upward and inward but givensufficient clearance, and will not engage a central guide ring 96affixed to the infrared heater support plate 98, better seen in FIG. 9 .

In FIG. 9 , the rotating support struts 70 are shown affixed to the ring72 and extending radially outward of and vertically above the supportplate 98. In this Figure, the cooking plate 22 has been removed to moreadequately show this arrangement. As shown, a plurality of surfacesdefining voids 100 may be provided for attachment and securing ofinfrared (IR) or other radiant heaters 102. These radiant heaters 102are shown in one configuration in FIG. 11 . In addition, small heatdeflecting plates may be provided to deflect radiant heat toward thedesired position on the underside of the cooking plate 22. Such platesmay extend vertically from the support plate 98 in a plane parallel tothe radius from the center of the cooking plate 22. In one form, theunderside 105 of the cooking plate 22 may be treated to improve thermalabsorption and/or retention. In one form, the treatment comprises aradiant heat absorbing component. In one form, heat resistant blackpaint or another dark surface may be utilized.

FIG. 9 also shows a ring 106 surrounding a surface defining an opening108. In one form, one or more thermal detection devices (sensors) 110are attached to the frame 54 and each senses upwards through the opening108 to the underside 105 of the cooking plate 22. In one form, thesensors 110 detect infrared (IR) energy (radiation) emitting from theplate cooking 22. In this manner, localized “cold spots” can be detectedon the underside 105 of the cooking plate 22. Such cold spots can beovercome by activation of the radiant heaters 102 timed to pre-heat andprovide a calculated amount of heat to the cold spot for a calculatedtime as the cold spot passes each of the radiant burners. If the thermaldifferential of a cold spot to the desired temperature is relativelysmall, only one burner may be used, and possibly for a short and lowburn time. If, however the cold spot is significant, more burners may beused as the cold spot approaches and passes each of the radiant burners.

Looking to FIG. 10 , several radiant burners 102 are shown coupled viapiping 178 to gas valves 180 and control valves 182 to a central gasmanifold. An igniter 184 or pilot light may also be used. Each of thesevalves and igniters may be controlled in one example by a programmablecircuit. As there may be 7 or more pilot lights (one for each burnerassembly) the heat produced by the pilot lights alone is significant.

Alternatively, the radiant heaters 102 may be electric or other heatsources.

In another example, a sensor may be positioned so as to detect entry ofa pizza, whereupon the system anticipates the thermal load on the systemof an uncooked pizza and adjusts the heating elements to account.

Each of these sensing and heating methods may be used in combination.

In one form, the cooking plate 22 comprises a low thermal storagecapacity product such that when an uncooked pizza, for example, isplaced upon the preheated cooking panel 22, a heat transfer occursbetween the cooking panel 22 and the pizza. Aluminum is one materialthat has been found to have a low thermal storage capacity, and highthermal conductivity. Although numerous heating devices are used to heatthe cooking plate 22 as well as directly heat the pizzas upon thesurface of the cooking plate 22, especially in high productionapplications; it is desired to maintain as close to a uniform heatdistribution not only across the cooking plate 22 but from cooking cycleto cooking cycle.

In operation, it has been found that this region of the oven oftencontains a large amount of airborne particulates when in operation.Small particles of pizza crust or other small light particles becomeairborne, and travel below the cooking plate 22. This, to keep thesensing portion (lens) clean, a fan or air pump may be mounted with adirectional airflow to blow clean air across the lens and keepparticulates from depositing there.

In one form of operation, the thermal detection device 110 is positionedapproximately 270° and/or approximately 290° as shown in FIG. 15 throughrotation of the cooking plate 22 relative to the entry/exit 46. Thus, asa pizza is placed upon the cooking plate 22 and the cooking plate 22rotates sufficient time is given for heat soak from (through) thecooking plate 22 to the pizza. Thus, as the leading edge of the “coldspot” is detected at the thermal detector 110 timing circuitry isengaged relative to the rotational speed of the cooking plate 22 and therotational position of subsequent radiant heaters 102. In one form, itmay take some time from engagement of the radiant heater 102 to thermaloutput from the radiant heater 102 and likewise, it may take time fromthis engagement of the radiant heater 102 to cessation of thermal outputfrom the radiant heater 102. Thus, prior to the “cold spot” beingpositioned above the radiant heater 102 the radiant heater 102 isengaged such that only when the “cold spot” is vertically above theradiant heater 102 is the radiant heater 102 outputting radiant heat. Inaddition, the thermal detector 110 may determine the temperature of the“cold spot” and circuitry provided with such data. The circuitry maythen determine the number of radiant heaters 102 required to return the“cold spot” back to the desired temperature.

In one example, the center and outer wall heating elements are notvaried to account for cold spots.

FIG. 9 also shows a central flame jet assembly 112 coupled to fluid(combustible gas) conduits 114/116 which are in turn coupled to valvescontrolled by the circuitry previously described. The circuitry in thiscase may maintain a temperature differential between the central flamejet assembly 112 and the perimeter flame jet assembly 68. For example,due to the relative size of the perimeter of the cooking plate 22relative to the central portion of the cooking plate 22 it may bedesired to maintain the perimeter flame jet assembly 68 at substantiallyhigher temperature or thermal output relative to the temperature orthermal output of the central flame jet assembly 112. Testing has shownthat when this temperature differential is not adequately maintained,the edge of the pizza nearest the perimeter flame manifold 80 issubstantially darker or lighter than the edge of the pizza nearest tothe central flame assembly 112. A device such as a magnetic counterapparatus may be utilized to provide data to the circuitry fordetermination of rotational speed of the plate 22, and from that given,a median diameter, the speed of the cooking process for the foodstuffcan be determined or calculated.

Looking to FIG. 11 , it can be appreciated that a central heat deflector118 may be affixed to the support panel 98 configured not to rotate withthe cooking plate 22. This heat deflector may be angled vertically so asto direct radiant heat from the center flame and/or perimeter flametoward the broiling region and away from the baking region. In addition,the cooking plate 22 may rotate through regions of different cookingoutcomes. For example, as the crust of the pizza takes substantiallylonger to cook or “bake” than the toppings, a baking region 120 may beprovided adjacent the entryway or opening 46 such that the pizza entersthe baking region 120 while being protected in part by a heat deflector122 from radiant heat directed from the ceiling assembly 58 which willbecome quite hot in such an environment. In one form, the heat deflector122 as well as the heat deflector 118 may be formed and/or welded metalssuch as, for example, stainless steel of sufficient heat resistance tosurvive in the oven 20 without warping, deforming, or outgassing. Oncethe pizza leaves the baking region 120 it may enter a broiling region124 wherein radiant and convection heat from the perimeter flamemanifold 68 as well as central flame manifold 112 broils the toppings ofthe pizza.

While the cook time of the pizza may be affected by the thickness andcomposition of the crust, thickness and composition of the toppings, aswell as the temperature of the oven 20, given our relatively thin stylecrust with a relatively common thin layer of sauce, toppings, includingcheese, this oven has been shown to adequately cook a pizza through asingle rotation in 3-4 or in some applications less than two (2) minuteson a continual input/output basis. Testing has shown that 250 to 275 orup to 300 pizzas may be cooked in one hour in an oven of this designwithout blonding nor burning of the crust nor under cooking norovercooking of the toppings. In addition, cheffing or lifting of thepizza to the relatively hot ceiling assembly may be avoided.

As it is expected that a relatively small portion of each foodstuff itemto be cooked may have debris such as pizza toppings, crust, etc.unintentionally removed therefrom, and it is generally desired for thisdebris not to be transferred to the lower portion of the oven 20 whereit may be difficult to remove, several aspects have been designed forcontainment and removal of this debris. For example, the domed structureof the cook plate 22 facilitates such removal and that gravity may beutilized to reposition such debris down the arcuate surface toward adebris channel 126 as most easily seen in FIG. 23 , but also viewable inFIGS. 13 and 14 . The central flange or ring 94 also facilitatescontainment by substantially prohibiting such debris from enteringthrough the central void. In addition, looking to FIG. 13 , a debrisring 128 may be provided internal of the panels 52 and projectingdownward into the debris channel 126. As this debris ring 128 is verysusceptible to thermal expansion and contraction it may be desired tohave it not rigidly attached to the interior portion of the oven 20 suchas the panels 52 but rather loosely supported therefrom. In addition, toavoid constricting the entry 46 the debris ring may comprise ends130/131 on either circumferential side of the opening 46. As any debrispassing at this point would be contained by the shelf 44 or fall ontothe floor of the room external thereof, in either way it should not betransferred into the lower internal portion of the oven. In the exampleshown in FIG. 13 , the ring 128 comprises separate arcuate portionsconnected at location(s) 132.

As shown in FIG. 14 , a plurality of hangers 134 may be provided with agenerally u-shaped end 136 into which the debris ring 128 is placed.Thus, any debris repositioned by gravity or by a pizza brush may contactthe debris ring 128 and fall into the debris channel 126.

In one form, at the beginning of every day or on a specific schedule,the drive motor 76 may be engaged prior to engaging any of the heatingelements. This would cause the plate 22 to rotate without heat or flame,and any debris within the debris channel 126 may be safely vacuumed,brushed or otherwise removed therefrom without danger of the hot debriscausing a fire or other damage to the vacuum.

Looking to FIGS. 20-23 the rotating cooking plate 22 is shown includinga plurality of flanges 138. As can be appreciated by looking to FIG. 11, these flanges 138 attached to the upper ends 140 of the struts 70 andmaintain the cooking plate 22 thereupon through rotation.

In FIG. 20 , an example is shown utilizing a support structure of spokes168 fastened at a radially inward end 170 to the debris ring 94 orcenter collar. The radially outward end 174 may be attached to a ring176 including or attached to the debris ring 126 by way of fasteners176, welding, or other methods. In one example, this allows the supportstructure to be made of a different material than the cooking plate 22.For example, the support structure shown in FIG. 20 may be made ofstainless steel and the cooking plate 22 made of aluminum for improvedthermal conductivity. This support structure also facilitates producingthe cooking plate 22 and/or debris ring 126 out of several segmentswhich may then be attached to the support structure independently. InFIG. 13 for example, the cooking plate is shown made of segments. Makingof the cooking plate 22 and/or debris ring 126 out of several segmentsin a floating manner helps the apparatus to operate in such variedtemperatures. Finishing layers may be applied to the cooking plateand/or debris ring after assembly to promote a smooth and even surface.

Looking to FIGS. 16 and 17 ; different views of the perimeter flamemanifold 68 are shown. FIG. 17 generally shows a rear side of the flamemanifold 68 as the region 17 of FIG. 15 . FIG. 15 shows a slightlydifferent example from that shown in FIG. 13 . In FIG. 15 there is onlyone panel 52 between the flame manifold 68 and the opening through whichthe pizza or other cooked food will be removed. This is to betterposition the flame manifold in the cooking process as the plate 22rotates. FIG. 16 shows the fluid input conduit 142 in fluidcommunication with a plurality of flame jets 144 contained by a housing146. In one form an igniter 148 is provided and has some point along theassembly so as to provide remote ignition of the flame manifold 68. Inone form, the igniter 148 is a piezoelectric igniter. As the flame willtransfer from flame jet to flame jet provided a relatively small gapthere between, igniters 148 are generally not needed at each flame jet144. In one form, a burner jet spring 150 may be provided at each flamejet 144.

Looking to FIGS. 18 and 19 , the ceiling assembly 58, which generallycomprises a support frame 152, a perimeter member 154, and a ceilingcasting 156, is shown. The ceiling casting 156 in one example is formedof a honeycomb metallic structure 158 into and onto which is poured aceramic fluid 160 which then hardens and cures to form the ceilingcasting 156. In one form, the honeycomb metallic structure 158 is formedof stainless steel to provide sufficient rigidity and support of theceiling casting 156. In one form, a plurality of hangers 162 may befastened to the frame 152 and then project down into the honeycombstructure and loosely attached thereto. Once the ceramic fluid 160 ishardened thereabout, the hangers 162 are fixed in place and bolts orother fasteners 164 may be utilized to secure the hangers 162 to theframe 152. The opening 166 shown in FIG. 18 is for illustrative purposesand may not be a physical structure of the final product as can beunderstood by looking to FIG. 19 .

In one form, a safety feature may be implemented, where opening of anyof the access doors closes all gas supply valves and prohibits rotationof the cooking plate until all access doors are closed, and a reset mayalso be utilized.

Easily accessible controls may be provided for temperature balancebetween the center and perimeter flame jets as a function of cookingchamber temperature, base temperature of the cooking plate 22, androtational speed of the cooking plate 22.

As can be appreciated, both the casting 156, and the perimeter member154 may be shaped to conform to the inner surface of the cooking chamber66. For example, the casting 156 shown in FIG. 19 has 11 sides. In thisexample, 10 sides conform to the inner wall of the cooking chamber, andone side conforms to the ducting 60. The sides would form a regular12-sided polygon, if not for the front forming an entry opening doorway46 and ductwork 60.

While the present invention is illustrated by description of severalembodiments and while the illustrative embodiments are described indetail, it is not the intention of the applicants to restrict or in anyway limit the scope of the appended claims to such detail. Additionaladvantages and modifications within the scope of the appended claimswill readily appear to those sufficed in the art. The invention in itsbroader aspects is therefore not limited to the specific details,representative apparatus and methods, and illustrative examples shownand described. Accordingly, departures may be made from such detailswithout departing from the spirit or scope of applicants’ generalconcept.

Therefore I claim:
 1. An oven for cooking of foodstuffs, the ovencomprising: a. a cooking chamber; b. a cooking plate within the cookingchamber, c. at least one heat source; d. at least one heat sensorconfigured to determine the localized temperature of a first region ofthe cooking when the first region not positioned adjacent the at leastone heat source; and e. circuitry configured to engage the at least oneheat source to provide heat via the at least one heat source to thefirst region for a calculated time as the first region is positionedadjacent the at least one heat source.
 2. The cooking oven as recited inclaim 1 wherein the at least one heat sensor comprises more than twoindependent heat sensors at separate positions below the cooking plate.3. The cooking oven as recited in claim 2 wherein each heat sensor isconnected to circuitry configured to engage a heat source uniquelyconnected to each heat sensor.
 4. The cooking oven as recited in claim 1wherein the oven comprises a debris ring removably attached to an innersurface of the oven and extending downward into a perimeter debriscollecting channel of the cooking plate.
 5. The cooking oven as recitedin claim 1 comprising: a perimeter multi-flame manifold at acircumferentially offset location in the cooking chamber relative to thedoorway; and circuitry coupled to valves controlling fluid (gas) flow tothe central radiant heating flame and separately actuated valvescontrolling fluid (gas) flow to the perimeter multi-flame manifold tomaintain a thermal output offset between the central radiant heatingflame and perimeter multi-flame manifold.
 6. The cooking oven as recitedin claim 5 wherein the circuitry is coupled to a thermal detector in thecooking chamber to adjust the thermal output of the central radiantheating flame and perimeter multi-flame manifold as a function of thetemperature within the cooking chamber.
 7. The cooking oven as recitedin claim 1 wherein the at least one heat source below the cooking plateis a radiant heat source.
 8. The cooking oven as recited in claim 7wherein the at least one radiant heat source is a gas flame heat source.9. The cooking oven as recited in claim 7 wherein the radiant heatsource is a fiber mesh heat source.
 10. The cooking oven as recited inclaim 1 further comprising: at least one sensor detecting the localizedtemperature of the air adjacent the cooking plate; and a controlapparatus varying the thermal output of the at least one heat sourcebelow the cooking plate as a function of the sensed localizedtemperature.
 11. The cooking oven as recited in claim 1 furthercomprising: at least one sensor detecting entry of an uncookedfoodstuff; circuitry programed to account for the additional thermalload added to the system by the uncooked foodstuff; and a controlapparatus varying the thermal output of the at least one heat source asa function of the uncooked foodstuff.
 12. The cooking oven as recited inclaim 1 comprising a central heat deflector positioned radially betweenthe central radiant heating flame and a baking region of the cookingplate.
 13. The cooking oven as recited in claim 1 wherein the cookingplate further comprising a perimeter multi-flame manifold at acircumferentially offset broiling region in the cooking chamber.
 14. Thecooking oven as recited in claim 1 further comprising a baking regioncomprising a heat shield above the cooking plate and below the uppermostinternal surface of the cooking chamber.